Allergy free Thai basil chicken stir-fry (Gai Pad Grapow) recipe

Ingredients

• 1 double chicken breast, sliced
• 4-5 cloves garlic, chopped fine
• 1 fresh red chilli, chopped fine, or ½ tsp chili flakes
• 3 tbsps white wine
• ½ -1 small red capsicums, sliced
• ½ -1 small yellow capsicum, sliced
• ½ -1 small green capsicum, sliced
• 3 shallots, sliced
• ½ compressed cup Thai or sweet basil
• 2-3 tbsps olive oil

Stir-fry sauce

• 4 tbsps fish sauce
• 3 tbsps allergy free soy sauce replacer
• 1 tbsp lime juice
• 2 tbsps brown sugar
• 1 tsp cornflour

Method

• Combine the stir-fry sauce ingredients together in a small bowl, stirring to dissolve the brown sugar.
• Spoon 2 tbsps of the sauce over the prepared chicken and stir in.
• Set aside to marinate for a few minutes while you prepare your other ingredients.
• Set the remaining stir-fry sauce aside.
• Heat a wok over medium-high heat.
• Add the oil and swirl it around.
• Add the garlic and chilli.
• Stir-fry for 1 minute until fragrant.
• Add the chicken and a splash of white wine.
• Stir-fry until the chicken turns white.
• Add a little more white wine, as needed, to keep wok moist.
• Add the capsicum and ¾ of the stir-fry sauce.
• Stir-fry until the capsicum has softened but still retains some of its crispness.
• Reduce the heat to medium-low.
• Add the sliced shallots and the remaining stir-fry sauce.
• Stir until the sauce coats the other ingredients.
• Remove the wok from the heat and fold in the fresh basil, allowing it to wilt.
• Taste-test for a blend of salty-spiciness with a strong basil flavour and adjust the flavours to your liking.
• If too salty, add more lime juice. If not salty enough add some fish sauce or some salt.
• Serve with jasmine rice.